Chocolate Cherry and Rum Cheesecake
From brilynn 17 years ago
- 120 minutes to make
- Serves 8
I've been experimenting with dried fruits and alcohol lately, I've found the Armagnac and prune is my favourite, but cherries and rum are a close second. This cheesecake adds chocolate to the mix so it's got to be good!
Ingredients
- Crust: shopping list
- 1 ¾ cup oreo crumbs shopping list
- 4 T butter, melted shopping list
- 3 T sugar shopping list
- Pinch of salt shopping list
- Filling: shopping list
- 1 1/2 T cornstarch shopping list
- 1 1/2 T water shopping list
- 330g(11 oz) cream cheese, room temperature shopping list
- 460g(15 oz) fresh ricotta cheese shopping list
- 4 eggs shopping list
- 1 1/3 cups sugar shopping list
- 1 cup dried cherries, chopped shopping list
- ¼ cup + 3 T water shopping list
- ¼ cup dark rum shopping list
- ¼ cup cocoa shopping list
- 4 oz bittersweet chocolate, melted shopping list
How to make it
- Preheat oven to 350F. To make the base, combine oreo crumbs, sugar and salt. Pour the melted butter overtop and stir to combine well. Grease a 20cm (8-inch) spring form pan and line the base with non-stick baking paper. Press the biscuit mixture over the base and bake for 10 minutes, remove from oven and set aside. To make the filling begin by combining water and chopped cherries in a small sauce pan. Place over medium heat and cook until almost all of the liquid has evaporated. Remove from the heat, add the rum and light it on fire! Let the flames die on their own and then pour the mixture into a bowl to cool. Melt the chocolate either over a double boiler or in the microwave, set aside. Mix the cornstarch with the water to make a smooth paste. Process the cream cheese in a food processor until smooth. Add the cornflour mixture, ricotta, eggs, sugar and vanilla and process until smooth. Pour half of the mixture into another bowl and stir in the cherries to mix. Pour this over the oreo crust. With the other half still in the food processor, add the cocoa and chocolate and process until smooth. Pour this mixture over the cherry-vanilla mixture and bake for 1 hour and 10 minutes or until set. Refrigerate until cold. Serve cut into wedges with thick double cream. Serves 8.
- I also added some chopped dark chocolate and a cherry jam glaze to the top.
The Rating
Reviewed by 2 people-
Great recipe
ahmed1
in Cairo loved it
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Wow, a great recipe and gorgeous presentation, with pyrotechnics thrown in! lol What more could a cheesecake lover want? This gets my 5.
danadooley
in Singapore loved it
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